PENGARUH KONSENTRASI NaOH TERHADAP KUALITAS TEPUNG TULANG IKAN BANDENG (Chanos chanos)

  • Mubin Sekolah Tinggi Perikanan dan Kelautan Palu (STPL Palu)
  • Indri Anggreani Sekolah Tinggi Perikanan dan Kelautan Palu (STPL Palu)
  • Finarti Sekolah Tinggi Perikanan dan Kelautan Palu (STPL Palu)
  • Alismi M. Salanggon Sekolah Tinggi Perikanan dan Kelautan Palu (STPL Palu)
Keywords: Fish Bones, Calcium Levels, Water Content, NaOH (Sodium Hydroxide)

Abstract

Fishbone is one form of waste from fish processing. Milkfish bone flour has high calcium and phosphorus content and can be an alternative source for the fulfillment of calcium and phosphorus in the body. The aimed of this research to find out the effect of NaOH concentration on the quality of milkfish bone meal (Chanos chanos). The research was conducted at the Animal Products Technology Laboratory, Tadulako University. Simultaneously, the analysis of calcium and water content was located at the Soil Science Laboratory of the Faculty of Agriculture, University of Tadulako. The length of time for the study is one month from March -April 2019. The research method that will be used is an experiment with a Completely Randomized Design (CRD) with the effect of NaOH concentration as follows: P1: 1% NaOH with a boiling temperature of 70 oC; P2: 2% NaOH with a boiling temperature of 70 oC; P3: 3% NaOH with a boiling temperature of 70 oC; and P4: 4% NaOH with a boiling temperature of 70 oC. The results of variance showed that it could be stated that the results of the analysis of calcium levels with the influence of NaOH concentration on the quality of milkfish bone meal do not have a significant effect on the value of calcium levels in fishbone meal flour.
Published
2020-11-09
How to Cite
Mubin, Anggreani, I., Finarti, & Salanggon, A. M. (2020). PENGARUH KONSENTRASI NaOH TERHADAP KUALITAS TEPUNG TULANG IKAN BANDENG (Chanos chanos). KAUDERNI : Journal of Fisheries, Marine and Aquatic Science, 2(2), 153-157. https://doi.org/10.47384/kauderni.v2i2.51
Section
Articles